• Servings: 4
  • Preparation time: 15
  • Cooking time: 45
  • Total prep time:
    ~ 1

Ingredients

Netropa fish (sea bass, Dorado or mackerel) 4 Pieces
Couscous 1 Cup
Dried apricots 200 Grams
Dry white wine 200 Milliliters
Green onions 3 Stems
Lemon juice 2 Tablespoons
Lemon peel 1 tablespoon

Method of preparation

  1. Preheat the oven to 180°C. Prepare the fish: gut, clean (if necessary), cut off the fins, wash, make a few shallow transverse incisions with a sharp knife. Place the fish on a baking sheet, brush with olive oil, sprinkle with salt and pepper, and bake under the grill for 20-30 minutes.

  2. After 10 minutes pour in the pan the white wine.

  3. Put the couscous in a deep bowl, pour the boiling water (it should cover the rump), cover with a plate and leave for 10 minutes. Prepare a dressing of olive oil, green onions, juice and lemon peel, add to the couscous. Put the apricots and mix.

  4. Serve the fish with a side dish of couscous, pouring the sauce from the baking.

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